This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
November - Cozy Comfort Food
The aroma, the flavors of a family's traditional holiday foods trigger the warmth of precious memories. Enjoy a taste of our Black Hills in our traditional beef pasty - the easy way. Two pasties (steak, potato, and vegetable pie) are prepared in class then baked at home. The meal includes a take home butter lettuce salad with herbed orange vinaigrette and an easy fresh fruit trifle.
Preparation Tools Suggested:
Full size cookie sheet
Please bring a plastic salad container and a jar for dressing
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki Enderby Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 11/5/2026 - 11/5/2026 | 11:00 AM - 1:00 PM Supply Fee: $25. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
During this specialty workshop, you will learn how to feed and maintain sourdough starters, and get an in-depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.
Instructor:Deb Machtel, Carlee Carpenter Course #: CUL347 | Room:Studio 3 Day of Week | Date | Time:Tu | 11/10/2026 - 11/10/2026 | 3:00 PM - 5:00 PM Supply Fee: $65. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
In this hands-on evening class, students receive all instruction, materials, tools, and ingredients needed to prepare their first bread dough.
Kneading bread is one of the reasons that many seniors don't do it. This bread is made with simple, basic ingredients, and requires no kneading. It produces a delicious loaf of bread with very little work, simple ingredients, and no preservatives nor any other chemicals.
Participants will take the dough home to let rise overnight and bake fresh bread the next morning. All tools used in class are included, and a detailed take-home guide covers every step from mixing to slicing.
Instructor:Barbara Cobb Course #: CUL404 | Room:Studio 3 Day of Week | Date | Time:Th | 11/19/2026 - 11/19/2026 | 5:00 PM - 6:30 PM Supply Fee: $20. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
In this hands-on evening class, students receive all instruction, materials, tools, and ingredients needed to prepare their first bread dough.
Kneading bread is one of the reasons that many seniors don't do it. This bread is made with simple, basic ingredients, and requires no kneading. It produces a delicious loaf of bread with very little work, simple ingredients, and no preservatives nor any other chemicals.
Participants will take the dough home to let rise overnight and bake fresh bread the next morning. All tools used in class are included, and a detailed take-home guide covers every step from mixing to slicing.
Instructor:Barbara Cobb Course #: CUL404 | Room:Studio 3 Day of Week | Date | Time:F | 11/20/2026 - 11/20/2026 | 5:00 PM - 6:30 PM Supply Fee: $20. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
This class is full. Click the "Add to Wait List " button below to be placed on a wait list.
December - Osso Buco with Polenta
Treat yourself to a culinary delight with our holiday favorite of Osso Buco—tender veal or beef shanks slow-cooked in a savory vegetable red wine sauce, crowned with fresh herbs and perfectly paired with creamy polenta. Customize your Romaine salad with your choice of class prepared salad dressing. Finish your meal with indulgent mini Dark Chocolate Tartlets. Experience a restaurant-quality dinner without leaving your home!
Preparation Tools Suggested:
Dutch oven or similar pot for braising
Medium to large saucepan
Container for salad and dressing
Join our meal prep community - prepare your dinner to finish at home. Taste samples before cooking to adjust to your preferences. Share experiences, learn new methods and recipe shortcuts. Each class lists menu focus, required cooking tools, and ingredient costs. Before class, you'll receive an email asking for preparation choices; please note any dietary restrictions.
August: Welcome to Tropic Flavors, September: Mediterranean Flavor Influences, October: Celebrate the Irish, November: Cozy Comfort Food & December: Osso Buco with Polenta.
Instructor:Vicki Enderby Course #: CUL398 | Room:Studio 3 Day of Week | Date | Time:Th | 12/10/2026 - 12/10/2026 | 11:00 AM - 1:00 PM Supply Fee: $25. All fees payable by cash/check to the instructor at start of class. Note: Students are not charged when placed on a waiting list, and will be notified by MTP staff if a seat becomes available.
November - Cozy Comfort Food 
During this specialty workshop, you will learn how to feed and maintain sourdough starters, and get an in-depth instruction on achieving success as you begin your sourdough journey. You will take home starter, a bowl, cheese cloth, scraper, scoring tool, recipe book, a do's and dont's list, and experience a sampling board. Your experience will provide you with dough ready to take home to rise and bake.
In this hands-on evening class, students receive all instruction, materials, tools, and ingredients needed to prepare their first bread dough.
December - Osso Buco with Polenta
